All Occasion Vanilla Pound Cake Recipes

VANILLA POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

VANILLA POUND CAKE

Steps:

• Heat oven to 350°F.
• Mix sugar, butter, eggs and vanilla in large bowl.
• Beat on low to mix ingredients well.
• Beat on high for 5 minutes.
• On low, add flour and baking powder alternately with buttermilk.
• Beat well after each addition.
• Make sure you end with the dry ingredients.
• Spoon batter into greased and floured 10 inch tube pan.
• Bake for 65-75 minutes, until a pick comes out clean.
• Cool for 15 minutes; invert onto cake plate.

MOM'S VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
• Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

ALL-OCCASION VANILLA POUND CAKE

Steps:

• Place a rack in center of oven and preheat to 350°F.
• In a large mixing bowl, combine flour with potato starch, vanilla powder, salt, and baking soda and whisk gently to blend.
• In another large mixing bowl, combine sour cream, heavy cream, vanilla extract, and liquors and whisk gently to combine.
• Add butter and sugar to the bowl of a standing mixer fitted with paddle attachment; slice open vanilla pod and scrape in black seeds and begin blending on low speed.
• After 2-3 minutes, add eggs and extra yolk, one at a time, waiting until each is fully incorporated before adding next egg.
• Continuing on low speed, alternately add dry and wet mixtures, little by little (move swiftly through this step to avoid overworking the batter, it should take no more than 1 minute).
• Stop mixer, scrape down sides of bowl and along bottom and mix on medium speed for 15 to 20 seconds, until batter is consistenly smooth.
• Spray a large (11 1/2 cup) Bundt pan with an oil/starch spray; fill pan three-quarters full and level it with a rubber spatula (use any leftover batter for cupcakes).
• Bake 45 minutes; test for doneness by inserting a bamboo skewer into center and removing it: when skewer shows just a touch of crumbs, remove cake from oven and cool for 5 to 10 minutes on a flat surface.
• Remove cake from pan and allow to cool completely.
• Sprinkle with powdered sugar, serve with whipped cream and berries, if desired.

CLASSIC VANILLA POUND CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 300 degrees F. Grease a standard size loaf pan then line with parchment paper. In a mixing bowl, sift together the flour, baking powder, and salt. Set aside. In a large mixing bowl and using a hand mixer, beat the butter and sugar until light and fluffy, 4-5 minutes. Using low speed of mixer beat in the eggs, one at a time, just until each is incorporated. If the mixture starts to curdle, add a spoonful of the flour mixture in between adding the remaining eggs. Add the vanilla. Beat in half the milk and half the flour mixture until combined. Beat in the remaining milk; then gently fold in the remaining flour until well combined. Pour cake batter into the prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes then remove to a wire rack to cool completely. Store in an airtight container.